Stretch the Weekend with Slow-Roasted Pork Shoulder

Sundays are for slow cooking. When everyone sits down at the end of the day to a big supper, it almost makes the weekend feel longer. Cooked for five or six hours in a low oven, this roasted pork shoulder not only makes the house smell incredible, it’s generous enough to provide leftovers for weeknight dinners like pasta, tacos, or a quick posole.

The method is simple: smear a pork shoulder with mustard, herbs, and garlic. Place the pork in an oven at 325 degrees, and let it quietly cook, basting occasionally, for five or six hours. That’s it. The meat is ready when it’s well-browned and very tender—it should pull apart easily. Serve the pork over a bed of soft polenta for catching the juices, with a simply dressed salad on the side. Sit back and savor the sweet, slow speed of Sunday.